Taco Salad Recipe

Prepare and Cook Beef

If using ground beef: heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Add 1 lb ground beef and break up with a spoon. Season with 1 tsp salt and 1 tsp black pepper. Cook 5–7 minutes until browned with no pink. Drain excess fat if desired. Stir in 2 tablespoons taco seasoning and 1/4 cup water. Reduce heat to medium-low and simmer 2–3 minutes until sauce is slightly thickened. Remove from heat and set aside.

Prepare and Cook Chicken

If using chicken: cut 1 lb boneless skinless chicken into 1/2-inch pieces. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season chicken with 1 tsp salt and 1 tsp black pepper. Add chicken to skillet and cook, stirring occasionally, 6–8 minutes until internal temperature reaches 165°F and pieces are golden. Add 2 tablespoons taco seasoning and 1/4 cup water, reduce heat to medium-low and simmer 2–3 minutes until sauce thickens and coats chicken. Remove from heat and set aside.

While the protein cooks, wash and dry the lettuce and shred to yield about 4 cups. Dice 1 tomato into approximately 1 cup, finely dice 1/2 cup green bell pepper and 1/4 cup onion. Combine the shredded lettuce, diced tomato, green pepper, and onion in a large mixing bowl and gently toss to distribute evenly.

Shred 1 cup sharp cheddar if not pre-shredded. Place the tortilla chips in a bowl and lightly crush some with your hands so there are a mix of whole and broken pieces for texture. Reserve chips to top each serving just before serving to keep them crunchy.

Pour 1/2 cup taco sauce or salsa into a small ramekin for a side. Chop 2 tablespoons cilantro if using and cut lime into wedges. These are optional but recommended for brightness.

To assemble 4 servings: divide the tossed greens and veggies among 4 bowls (about 1 cup lettuce mix per serving). Evenly distribute the cooked seasoned beef or chicken over the greens (about 4 oz protein per serving). Sprinkle about 1/4 cup shredded cheddar over each bowl. Top each salad with roughly 3/4 cup tortilla chips (or a handful) per serving. Add a ramekin of taco sauce on the side or drizzle sauce over the salad to taste. Garnish with chopped cilantro and a lime wedge if desired.

Serve immediately so the tortilla chips remain crisp. Leftover cooked protein can be refrigerated for up to 3 days; store chips separately to keep them crunchy.